Easy jardo recipe

2 cups Tastic rice

Boil with pinch of arad, cinnamon stick and half lemon sliced, boil till rice is totally cooked. Once cooked, drain and get rid of cinnamon and lemon. wash pot and put your rice back into the pot, add 4 tbl ghee, 1/2 cup water, 2 cups sugar and cherries, pineapple, prunes and almonds…  leave on low to steam, stir occasionally til water is burnt out, serve and enjoy.

Turkish delight sojee

Braise 1 cup Sojee/Taystee wheat  with 125g butter
•    Add 2 cups of boiling  water
•    Stir to ensure that there are no lumps
•    Add 2 to 2 ½ cups of milk + 1 tblsp rose water.
•    Cook till sojee is thick
•    Add 1 tin condensed milk.
•    When almost done add ½ cup chopped Turkish delight.
•    Decorate with nestle cream and chopped Turkish delight.

Mutton leg roast recipe

1 leg washed and drained
125g butter
1/4   cup fried onions crushed
¼ cup raw onions grated
½ tsp saffron
a little egg yellow colouring
1 ½ tsp crushed garlic
1 tblsp ginger garlic masala
1 tsp crushed green chillies
1 tblsp dhania powder
1 tsp jeero powder
1 tblsp crushed red chillies
1 tsp lemon pepper
½ tsp thyme – fresh or dry
juice of a lemon
salt to taste

any sauces of choice….. tomatoe sauce, machachos sauce, steers garlic sauce etc…
mix all the above ingredients together to make a paste.
pierce the leg mutton in many places, and marinate making sure the whole leg is covered with marination. allow to marinate overnight or longer, then cook on a low oven till done. serve with vegetables.

Grilled butter chicken 

1 chicken
tandoori spice
100 g butter
1 medium onion, finely chopped
2 tsp garlic and ginger paste
¾ cup tomato puree
1 tsp chillie powder
Salt to taste
Fresh green dhania chopped
2- 3 green chillies
250 ml fresh cream

Method
Marinate chicken in tandoori spice and a little garlic, and then cook on stove on low until almost done. Set aside… Melt butter and sauté onion till brown. Add chillies and ginger garlic paste and braise for a minute. Add tomato puree, salt, chopped dhania and chillie powder. Add cream last, but do not boil. Arrange chicken in baking dish then pour sauce over and bake for 20 minutes at 180c till done.

Spanish rice with saucy chicken 

Step 1:
3 ½ cups basmati rice
1 Tbsp salt
1 tsp Arad
2 Tbsp oil
Boil above ingredients until half done.

Step 2:
1 pun net sliced mushroom
2 carrots, julienne strips or grated
1 green pepper cubed/ red & yellow ( 1 cup)
1 cup frozen corn
½ cup peas
1 onion sliced
Garlic butter
Salt & pepper
1 cup orange juice
Stir-fry the vegetable and add to boiled rice. Mix everything to gather and steam with juice

Step 3:
Vagaar:
2 Tbsp almonds
1 Tbsp saumph
3 green chillies slit
3 Tbsp ghee
( Braise everything together and pour over steamed rice.
Step 4:
2 Tbsp peri peri oil
2 onions sliced
1 Tsp jeero (whole)
1 Tbsp garlic crushed
2 Green chilies slit
2 potatoes cut into chips  fried.
1 kg Chicken fillet
1 Tsp red chilies
1 Tsp dhana jeero
Salt to taste
Lemon juice
½ tsp black pepper
3 big tomatoes grated
1 cup tomato sauce
1 tsp sugar
2 Tbsp Worchester sauce

Braise onion in oil,  Add garlic & green chilies. Add chicken cubes and braise. Add rest of ingredients and allow to simmer. Must be saucy. Serve with rice & chips.        

Savoury rice

2 cups basmati rice boiled in 1 tsp salt, ½ tsp arad until almost cooked, drain. ½ cup frozen mix veg boil, ½ cup cubed red green and yellow peppers. make soft vagaar with ½ onion 1 tblsp ghee and oil, ¼ tsp crushed garlic, 1 tsp whole jeero. braise veg combine with rice then spice with 1 tblsp butter, 1 tsp spice for rice, ¼ tsp lemon pepper. steam until done.

Zanzibar tandoori grilled chicken breast

1.8kg chicken fillet
2 cups plain yoghurt
4 large cloves garlic, peeled, and roughly chopped
2 tsp ground ginger
2 tsp tandoori masala or garam masala
2 tsp ground cumin/jeera
1 tsp ground coriander/dhania
½ tsp hot curry powder /chillie powder
1 tsp honey
2 tsp olive oil
Juice of ½ lemon
1 tsp salt
½ tsp black pepper

Method
In a large bowl mix together all ingredients and stir well to combine. Dunk chicken fillets in marinade turning over and over to coat all the surfaces of the meat. Cover the bowl tightly with a plastic wrap and leave in the fridge for at least 6 hours or overnight. When you ready to cook heat a grill on high. Shake off excess marinade, and set the breast pieces on the grill. Grill for 10 minutes. Turn and cook for an additional 8 minutes. The meat should be firm to the touch, but the easiest way to tell if it’s done is to remove it from the grill and make a slit in the thickest part of the meat. Remove breast from the grill and set it on a tray. Cover with foil. Let sit for 15 minutes before serving. Serve with chips and salads

Prego steak recipe

Ingredients
500g steak fillet
1 tsp chillie powder
1 tsp dhana jeeru
1 tbsp steak & chops spice
1 tsp bbq spice.                                        
1 tbsp Worcester sauce
1 tsp ginger garlic
1 tsp lemon pepper
1 tsp vinegar.       
1tsp lemon juice
Salt to taste
Oil                                  

Sauce:
2 tblsp mayo
1 tblsp steers garlic sauce
1 tblsp steers peri peri
1 tsp steers mustard sauce
2 tblsp tomato sauce

Method
•    Marinate steak with all the above ingredients, excluding the sauces…
•    Leave the steak to marinate for at least a few hours…
•    add sauces and cook till steak is done
•     Once cooked pour nandos Prego sauce over…                                     
•    Peel n cut 3 med potatoes 4 chips, fry n spice wit salt, vineger n chillies…
•    Layer chips over steak…
•    put a generous helping of grated cheese over
•    put sliced jalapenos (banditos) over, sprinkle parsley n warm thru until cheese melts…delicious with Portuguese rolls n salad..

Prawns curry

Ingredients

600g large peeled prawns with the tails on
20ml lemon juice
50ml oil
1 small onion finely chopped
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
4 cloves
6 cardamom pods
3 bay leaves
1 tablespoon finely grated ginger
1 teaspoon crushed garlic
1 teaspoon chilli powder
180ml coconut milk/cream
Salt to taste
Oil

Preparation

Marinate prawns in the lemon juice for 20 minutes, then drain-off the remaining lemon juice.

Heat a little oil in a frying pan or wok to medium and fry the onions until they begin to brown.

Add the cardamom, turmeric, cinnamon, bay leaves, cloves, ginger and garlic and cook for about another 2 minutes stirring constantly.

Add the chilli powder, a pinch or so of salt and the coconut milk or cream and bring to almost boiling (the edges of the pan will begin to bubble). Toss in the prawns, give the mixture a shake to distribute the prawns and simmer with the lid off for about 5 minutes or until the prawns are cooked but still firm.

Serve with rice, and enjoy!

Crunchy onion rings
½ cup flour
¼ cup corn flour (mazeina)
2 tablespoons instant mash potato powder
1 cup soda water
2 -3 cups panko bread crumbs (Japanese-style breadcrumbs although if u unable to find this use fresh bread crumbs)
salt
2 -3 onions

Method

Combine flour, corn flour, instant potatoes, and soda water in a bowl stir well and let sit for about ten minutes.  Place 2-3 cups Panko in a bowl for dredging.  Cut onions into ¼ inch size rings and separate.  Heat the oil then dip the onion rings in batter then coat with Panko.  Fry onion rings 2-3 minutes flipping half way or until golden brown then remove from oil and season with salt.

Easy flamby
1 litre milk
½ tin condense milk
2tsp china grass powder
3 tblsp custard powder
boil milk, condense milk and china grass powder and custard powder. once boiling remove as custard become thick pour mixture over the back of a tbslp carefully so the custard and golden syrup don’t mix. refridgerate overnight until set and decorate with flake. sauce 3 – 4 tblsp golden syrup drizzle individual mould’s or one medium ring with golden syrup

Coconut trifle recipe
½ cup fine vermicelli
2 tblsp ghee
5 cups milk
¾ tin condensed milk
1 fresh coconut (finely grated)
Ground elachi
Fig jam
1 tin nestle cream
Slivered almonds
Cherries and pista for decorating

•Braise vermicelli in ghee for a while.
•Add milk and allow to boil.
•Then add condensed milk and a little coconut and continue to boil.
•When thick remove from heat and add elachi.
•Leave to cool for a while.
• When cool add half mixture to a bowl, dot with fig jam and half tin nestle cream, little coconut and nuts.
•Repeat 1 more time ending with a layer of coconut.
•Decorate with cherries and nuts.

Fruit Punch
1 litre pineapple juice – liqui fruit or ceres or whichever one you prefer
1 litre apple juice –          
1 litre orange juice –   
½ cup roses grenadine syrup
½ cup roses lime cordial.
2 litres sprite
1 red apple – diced into cubes
ice cubes
fresh mint
method
combine the first 5 ingredients. just before serving. add sprite and the other ingredients.

Ginger apple fruit punch recipe

Ingredients:
• 50 g Fresh Ginger, grinded to a paste
• Water, as required
• 4 cup Sugar
• 2 cup Apple Concentrate
• 2 cup Fresh Orange Juice
• 1 cup Pineapple Juice
• ¼ cup Strawberry Pulp
• ¼ tsp Salt    

How to make Ginger Apple Fruit Punch:
Take a deep pan and boil 2 bottles of water in it. When the bubbles start forming, add the grounded ginger to it. Put sugar and salt in it and boil it on high flame for about 2 minutes.  Remove from the flame and then strain it through a fine muslin cloth. Allow it to cool and pour it in a large vessel, leaving a little at the end so that impurities are not thrown in it. Now, add apple concentrate, fresh orange juice, and pineapple juice to it, along with strawberry pulp. Add 4 tbsp of the mixture to 1 glass iced water and serve.